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Using p-terphenyl-3,2′,5′,3″-tetracarboxylic acid (H4tptc) as the main ligand, nitrogen-containing ligand phen (phen = 1, 10-phenanthroline) as auxiliary ligand, self-assembly with transition metal nickel(II) salt under hydrothermal conditions, a novel coordination polymer {[Ni2(tptc)(phen)2(H2O)6]·dioxane·2H2O} (1) was prepared and its structure was characterized by elemental analysis, IR, powder diffraction analysis, X-ray diffraction, and so on. Structural analysis shows that 1 has a binuclear structure, which is further expanded into a 3D supramolecular network through O–H·O hydrogen bonds, and π–π stacking contributes to the further stabilization of crystal packing. The studies of photocatalytic properties show that 1 can be used as photocatalyst to achieve efficient removal of methyl orange (MB) in the aqueous phase under ultraviolet (UV) irradiation. In addition, the electrocatalytic studies showed that the OER performance of 1@NF electrode was better than RuO2@NF and the HER performance was better than Pt/C@NF, with Tafel slopes of 12.5 mV dec−1 and 37.2 mV dec−1, respectively. The above results show 1 is a good multifunctional material, which can solve the problems of environmental pollution and energy shortage. The nickel-based coordination polymer exhibit excellent electrocatalytic and photocatalytic properties. [ABSTRACT FROM AUTHOR]

Recent studies have demonstrated a correlation between salt intake (SI) and various diseases. However, it remains uncertain whether the relationship between SI (including salt added to food and sodium levels in urine) and benign osteoarthritis is causal. To investigate this, we conducted a 2-sample Mendelian randomization (MR) analysis to estimate the causal impact of SI on osteoarthritis (OA). A genome-wide association study of salt added to food and sodium in urine was used as the exposure, while hip osteoarthritis, knee osteoarthritis, and rheumatoid arthritis were defined as the outcomes. Inverse variance weighting (IVW) was used to calculate causal estimates, and sensitivity analyses were performed using methods including weighted mode, weighted median, MR-Egger, and Bayesian weighted MR. All statistical analyses were conducted using R software. Our results, primarily based on the IVW method, support the existence of a causal relationship between salt added to food and knee osteoarthritis (KOA). Specifically, salt added to food was associated with a decreased risk of KOA (OR = 1.248, P = .024, 95% CI: 1.030-1.512). This study is the first MR investigation exploring the causal relationship between salt added to food and KOA, potentially providing new insights and a theoretical basis for the prevention and treatment of KOA in the future., (Copyright © 2024 the Author(s). Published by Wolters Kluwer Health, Inc.)